A great fall or winter dish – I love the apple/cinnamon aroma as it bakes. The original recipe calls for butter, and the cranberries are my addition. You can use fresh or dried cranberries. At first bite into the baked cinnamon-y apples, you’ll think this is a dessert instead of a vegetable dish.
4 Tbsp Earth Balance Buttery Sticks
1/4 cup real maple syrup
1/4 cup cranberry or cranapple juice
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 large butternut squash
3 Granny Smith apples
1/2 cup cranberries
Salt to taste
1. Preheat oven to 400 degrees.
2. Combine butter, maple syrup, juice and spices in heavy saucepan over medium heat.
3. When butter has melted, turn heat down and let sauce simmer 5 minutes.
4. Meanwhile, cut squash in half lengthwise. Remove seeds and peel. Slice in 3/4″ slices and layer in bottom of 9×12″ ungreased baking dish.
5. Peel and core apples. Slice in thin slices and layer on top of squash in baking dish.
6. Spead cranberries evenly over top of squash and apples; sprinkle lightly with salt.
7. Pour maple sauce over top. Cover with aluminum foil and bake 30 minutes.
8. Uncover and bake 10-15 minutes longer until squash is fork tender, basting every 5 minutes with maple sauce.
Makes enough for a large crowd.